Cryogenic Sorbets & Cocktails @ Zeta Bar – Sydney CBD

By Ms. Taste

Friday night… it’s been a long week, it’s hot as hell and you’re longing for somewhere cool to cut loose for the weekend. Where should you go?

Zeta Bar is redefining the way Sydneysiders wind down on a Friday night with the launch of an innovative menu of ‘cryogenic’ sorbets and cocktails. Remember Richard Blais’ wacky liquid nitrogen experiments on Season 4 of Top Chef? Zeta Bar takes it to another level with alcohol. That’s right, frozen alcohol. Didn’t think that could happen?

The liquid nitrogen and dry ice used to make the frozen cocktails and sorbets drops the temperature of alcohol to its freezing point – and because it does this in a matter of seconds, the resulting product is devoid of crunchy ice crystals and tastes incredibly smooth. It’s almost like a puffed ball of alcoholic air!

The new menu includes:

Zeta Sorbet – A summer inspired collection of all time favourite classic cocktails and champagne fixes – deconstructed and frozen in to cold palate cleasing sorbets. Flavours include: Black Raspberry Clover Club, Champagne, Mojito, Margarita, Pina Colada and Spiced Black Raspberry Mule.

Nitro Puffs – A selection of classic cocktails freshly made to order and cryogenically frozen with liquid nitrogen and served as an edible trio on a platter.

Champagne Ice Blocks – Served on the terrace from a bed of steaming dry ice. Perfect for a refreshing summer cocktail indulgence.

Cocktails – A selection of bespoke Belvedere Black Raspberry Cocktails.

Thanks to the team at Hilton for providing us with an entertaining and exciting entree into molecular gastronomy. Now, if only I took a barrel of liquid nitrogen home….

The Cryogenic Sorbet & Cocktail Bar is available from the Terrace Bar every Friday night until the end of March. Sorbets and cocktails start from $4.

Zeta Bar
Level 4, Hilton Hotel
488 George Street
Sydney
# 02 9265 6070
www.zetabar.com.au